Chicken Soup - cooking recipe

Ingredients

3 to 4 lb. chicken
1 lb. carrots
2 stalks celery
1 large onion, whole and peeled
bunch of fresh dill
1 Tbsp. salt
pepper to taste
thin egg noodles

Preparation

Clean chicken and remove visible fat.
Be sure to remove pouch from the inside of the chest cavity that contains liver, neck, etc.
Put chicken in soup pot.
Fill pot with enough water to almost cover chicken. Add onion, cleaned carrots, celery, salt, pepper and dill.
You can clean dill and tie it with a string to hold bunch together.
Bring to a boil and simmer for 1 hour or until drumstick is soft (fork will enter easily). Remove vegetables and set aside.
Remove chicken and set aside.
Blend chicken, carrots and celery in a blender until totally smooth. Put chicken mixture back into broth.
Cut up onion and put into broth.
To serve with noodles, put 2 ladles of soup per person in a pot. Add a handful of thin egg noodles per person.
Heat until noodles are done.
Freezes well.